Name: Easy Fudge Iced Brownies Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 cup butter (melted); 2 cups granulated sugar; 4 large eggs (room temperature); 1 cup unsweetened cocoa powder (sifted); 1 teaspoon vanilla extract; 1 cup all-purpose flour; 0.5 teaspoon baking powder; 0.5 teaspoon salt; 0.5 cup butter (softened); 0.25 cup unsweetened cocoa powder (sifted); 2 cups powdered sugar (sifted); 0.25 cup milk (as needed for consistency); 1 teaspoon vanilla extract

These Easy Fudge Iced Brownies Recipe are not just any brownies – they’re the kind that disappear in a flash. Seriously, I’m lucky if I get one before my family devours the whole pan. They’re ridiculously fudgy, intensely chocolatey, and that icing? Oh man, it’s the stuff dreams are made of. And the best part? They’re SO easy to make. Like, even I can’t mess them up (usually!). You absolutely HAVE to try them. They’ll become your new go-to, I promise.

My husband, bless his heart, claims he’s “not a dessert person.” Lies! He’ll inhale half the pan of these Easy Fudge Iced Brownies Recipe before I can even yell, “Hey, save some for the kids!” One time, I made a double batch for a bake sale at my daughter’s school, and we may or may not have “sampled” so much that we barely had enough to donate. Oops! Now, whenever I make them, I have to hide a few in the back of the fridge just for myself. It’s a jungle out there!

Why You’ll Love This Easy Fudge Iced Brownies Recipe

They’re fudgy. Like, REALLY fudgy. None of that cakey nonsense here.
The icing is crack. Okay, maybe not crack, but seriously addictive. It’s the perfect balance of sweet and chocolatey.
They’re easy to make. Seriously, if you can melt butter, you can make these.
They make you look like a rockstar baker, even if your skills are…questionable.
They’re perfect for any occasion: birthdays, potlucks, or just a Tuesday when you need a serious chocolate fix.

How to Make It

Alright, let’s do this! First, preheat your oven to 350°F (175°C). Grab a 9×13 inch pan and grease that baby up! You don’t want these sticking!

Now, in a big bowl – I always use my biggest because, well, messes happen – melt your butter and chocolate together. I usually do it in the microwave in like 30-second bursts, stirring in between. Be careful not to burn the chocolate, nobody wants that!

Once it’s all melty and smooth, stir in your sugar. Then add your eggs one at a time, mixing well after each one. Don’t overmix, though, or you’ll end up with tough brownies, and nobody wants that either!

Now, gently fold in your flour, cocoa powder, and salt. Just mix until everything is combined. Don’t worry about getting every little lump out – a few are fine. Pour that batter into your prepared pan and spread it evenly.

WANT TO SAVE THIS RECIPE?

Just drop your email here and I'll send it right away! Plus you'll get new recipes from me every week. Yes please!

Bake for 25-30 minutes. You’ll know they’re done when a toothpick inserted into the center comes out with moist crumbs attached. Let them cool completely before icing.

For the icing, melt your butter and chocolate together again. Once it’s smooth, stir in your powdered sugar, milk, and vanilla extract. Beat until it’s all creamy and dreamy. Spread it over your cooled brownies and try not to eat it all before it sets! Cut into squares and enjoy!

Ingredient Notes

Unsalted Butter: Listen, salted butter works in a pinch, but unsalted gives you more control over the saltiness. Plus, sometimes I just forget to buy unsalted and use salted anyway. It’s fine.
Semi-Sweet Chocolate Chips: I usually use semi-sweet, but dark chocolate is also amazing if you’re feeling fancy. Milk chocolate? Eh, I wouldn’t, but you do you.
Granulated Sugar: Don’t skimp! This is what makes them sweet and delicious. I once tried to use honey to be “healthy” and they were…not good.
Eggs: Gotta have ’em! They bind everything together. Make sure they’re room temperature for the best results. Cold eggs can mess with the batter.
All-Purpose Flour: I haven’t tried this with gluten-free flour, so I can’t vouch for it. If you do, let me know how it turns out!
Cocoa Powder: Unsweetened cocoa powder gives them that intense chocolate flavor. Don’t use hot chocolate mix, trust me on this one.
Powdered Sugar: This is what makes the icing smooth and creamy. Don’t use granulated sugar, it’ll be gritty and weird.
Milk: Any kind of milk works here. I usually use whatever I have on hand – whole, 2%, even almond milk in a pinch.
Vanilla Extract: Don’t skip this! It adds so much flavor. Imitation vanilla? Sure, if that’s all you have. But real vanilla is always better.

Recipe Steps:

Preheat oven to 350°F (175°C) and grease a 9×13 inch baking pan.
Melt butter and chocolate in a large bowl until smooth.
Stir in granulated sugar, then add eggs one at a time, mixing well after each.
Gently fold in flour, cocoa powder, and salt until just combined.
Pour batter into the prepared pan and spread evenly.
Bake for 25-30 minutes, or until a toothpick inserted comes out with moist crumbs.
Let cool completely before icing.
For the icing, melt butter and chocolate until smooth.
Stir in powdered sugar, milk, and vanilla extract; beat until creamy.
Spread icing over cooled brownies, cut into squares, and serve.

What to Serve It With

Okay, so obviously these are amazing on their own. But if you’re feeling extra, try serving them with:

A scoop of vanilla ice cream. Classic for a reason!
A drizzle of caramel sauce. Oh my god, so good.
A sprinkle of sea salt. Trust me on this one, it brings out the chocolate flavor.
A big glass of cold milk. Duh!

Tips & Mistakes

Don’t overbake! This is the key to fudgy brownies. They should be slightly underbaked in the center.
Let them cool completely before icing. Otherwise, the icing will melt and slide right off. Messy!
Use good quality chocolate. It makes a difference!
Don’t overmix the batter. Overmixing will develop the gluten and make your brownies tough.
If you burn the chocolate, don’t panic! Just scrape off the burnt part and start over. We all make mistakes!

Storage Tips

Okay, so if you actually have any leftovers (which I highly doubt), you can store them in an airtight container at room temperature for up to 3 days. Or, you can put them in the fridge for up to a week. I actually like them cold straight from the fridge. Sometimes I even eat them for breakfast. Don’t judge me! You can also freeze them for up to 3 months. Just wrap them individually in plastic wrap and then put them in a freezer bag.

Variations and Substitutions

Nuts: Add chopped walnuts, pecans, or almonds to the batter for some crunch. I usually skip this because my husband is allergic (lame!).
Chocolate chips: Throw in some extra chocolate chips – milk, dark, white – whatever your heart desires!
Espresso powder: Add a teaspoon of espresso powder to the batter to enhance the chocolate flavor. I’ve done this when I needed a caffeine boost.
Peanut butter: Swirl peanut butter into the batter for a chocolate-peanut butter explosion.
Sprinkles: Add sprinkles to the icing for a festive touch. My kids love this!
Coconut oil: You can use coconut oil instead of butter if you’re dairy-free. They’ll have a slight coconut flavor, but it’s actually really good. I tried it once when I was out of butter and was pleasantly surprised.
Brown sugar: I’ve used brown sugar instead of white sugar in a pinch. It makes them a little chewier and adds a caramel-y flavour.

Frequently Asked Questions

I can’t have gluten… will this still work?

That’s a tricky one. I haven’t tried it myself, but I’ve heard some people have success with gluten-free flour blends. Just be prepared for the texture to be a little different! Maybe slightly gummier? Let me know if you try it!

Do I have to let them cool completely before icing? I’m impatient!

Okay, you *can* ice them while they’re still a little warm, but the icing will melt and be kind of messy. If you don’t mind that, go for it! But for the cleanest squares, wait until they’re completely cool.

Can I use a different size pan?

You can, but the baking time will be different. If you use a smaller pan, they’ll be thicker and take longer to bake. If you use a larger pan, they’ll be thinner and bake faster. Just keep an eye on them!

What if I don’t have vanilla extract?

It’s okay, you can leave it out. They’ll still be delicious. Or, you can try using a different extract, like almond or peppermint.

My brownies are too dry! What did I do wrong?

You probably overbaked them. Or, you might have used too much flour. Next time, try reducing the baking time or using a little less flour. And make sure you measure your flour correctly – don’t pack it in the measuring cup!

Remember it later

Planning to try this recipe soon? Pin it for a quick find later!

If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!

Easy Fudge Iced Brownies Recipe